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95% would make again
Black Bean Vegetarian Soup
featured in 3 Meals, 1 Snack, $10 Meal Plan
Tasty Team
Under 30 minutes
Under 30 minutes
Ingredients
for 3 cups
- 2 tablespoons olive oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 cup tomato (200 g), with juice
- 15 oz canned black bean (425 g), 2 cans, drained
- 3 cups water (720 mL)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For Garnish
- 2 tablespoons red onion, diced
- 2 tablespoons fresh cilantro, chopped
Nutrition Info
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- Calories 240
- Fat 9g
- Carbs 31g
- Fiber 11g
- Sugar 4g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
- Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
- Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
- Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
- Enjoy!
Let’s quarantine cook!
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Let’s quarantine cook!
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